Cinnamon Toast Cake Recipes

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CINNAMON TOAST CAKE



Cinnamon Toast Cake image

This cake is incredibly simple and very, very delicious. Inspired by the childhood love of cinnamon toast. It's a big crowd-pleaser. Vanilla is optional.

Provided by hayleyjewell

Categories     Low Protein

Time 40m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 8

1 1/2 cups self rising flour
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoon vanilla (optional)
1 egg
1 cup water
4 tablespoons butter
5 tablespoons cinnamon sugar

Steps:

  • Grease an 11x8" cake pan lightly with butter.
  • Sprinkle cinnamon sugar into the pan and tap out excess.
  • In a mixing bowl, combine flour, sugar, and cinnamon and mix well.
  • In a measuring cup, beat the egg and then fill with water to 1 1/2 cups.
  • Add vanilla to the egg and water mixture.
  • Add the egg mixture to the dry ingredients.
  • Bake in a 350 degree oven for 25-30 minutes.
  • When cake is done, spread butter over the top and sprinkle cinnamon sugar onto it.

Nutrition Facts : Calories 284.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 34.2, Sodium 318.8, Carbohydrate 56.2, Fiber 0.8, Sugar 40.3, Protein 2.8

CINNAMON TOAST CRUNCH CHEESECAKE



Cinnamon Toast Crunch Cheesecake image

This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/4 cups milk
8 cups Cinnamon Toast Crunch® cereal (about 14 ounces), plus more for serving
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3/4 cup packed dark brown sugar
One 1/4-ounce package unflavored powdered gelatin
1 tablespoon ground cinnamon
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/2 cup sour cream
1 tablespoon pure vanilla extract
Pinch fine salt
Juice of 1/2 lemon
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
  • Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
  • Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
  • Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
  • Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
  • Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
  • Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
  • Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
  • Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.

CINNAMON TOAST CRUNCH® POKE CAKE



Cinnamon Toast Crunch® Poke Cake image

You won't feel guilty eating cake for breakfast when it's made with Cinnamon Toast Crunch. The cereal adds the crunchiness, while vanilla pudding and pie filling ups the creamy quotient in the moist yellow cake.

Provided by By Jessica Walker

Categories     Breakfast

Time 1h55m

Yield 15

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup coarsely crushed Cinnamon Toast Crunch™ cereal
1 tablespoon sugar
2 tablespoons butter, melted
1 box (6-serving size) vanilla instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
  • While cake is baking, in small bowl, mix Cereal Crumble ingredients. Spread in ungreased shallow baking pan; set aside.
  • Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
  • When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In medium bowl, stir together Filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly over cake. Immediately before serving, sprinkle crumble over top.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g

CINNAMON TOAST



Cinnamon Toast image

Yummy cinnamon toast makes a great breakfast meal or a snack!

Provided by Melodi

Categories     Desserts

Time 7m

Yield 2

Number Of Ingredients 4

2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g

CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS



Cinnamon Toast Crunch™ Coffee Cake Muffins image

Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 4

1 box (14.8 oz) Betty Crocker™ Cinnamon Toast Crunch™ Coffee Cake Mix
Water, vegetable oil and eggs called for on coffee cake mix box
1/3 cup Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)
1/2 cup Cinnamon Toast Crunch™ Cereal

Steps:

  • Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
  • Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
  • Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g

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